Focaccia with homemade sausages

Name: Focaccia with homemade sausages
Ingredients: 500 g flour; 1 teaspoon salt; 1 teaspoon sugar; 2 egg yolks; 1 cube fresh yeast (25 g); 100 ml warm water; 3 tablespoons lard; 2 tablespoons olive oil; 2 homemade sausages; 2 tomatoes; 100 g homemade kashkaval cheese

Appetizers - Focaccia with homemade sausages by Marcela J. - Recipia

Focaccia with homemade sausages is baked in two pieces, topped with tomatoes and kashkaval cheese. The crumb stays soft and the edges turn golden. Flour absorbs water differently, so knead the dough until it no longer sticks to your hands. I roll each piece out to about the thickness of a finger so it doesn’t dry out in the oven. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Servings: 4. Approximately 900 kcal and 33 g protein per serving.

Ingredients

500 g flour
1 teaspoon salt
1 teaspoon sugar
2 egg yolks
1 cube fresh yeast (25 g)
100 ml warm water
3 tablespoons lard
2 tablespoons olive oil
2 homemade sausages
2 tomatoes
100 g homemade kashkaval cheese

Preparation

1. Mix the flour with the salt and sugar in a bowl. Dissolve the yeast in the 100 ml of warm water. 2. Make a well in the flour and add the beaten egg yolks, dissolved yeast and lard. Work in the flour from the edges and knead until you have a smooth dough that doesn’t stick to your hands. 3. Cover the bowl with a towel and let the dough rise until doubled in size, about 1 hour. 4. Divide the dough in two and roll out the pieces on a floured work surface. Place them on a baking tray, drizzle with olive oil and top with the sliced sausages, sliced tomatoes and sliced kashkaval cheese. Leave them to rise for another 10 minutes. 5. Heat the oven to 200°C. Bake the focaccia for 20-24 minutes, until the edges are golden.

Notes

Cut it into squares and serve with green salad. It’s like a thicker pizza you can eat by hand. Thick sausages warm through better if you cut them into thin slices, and very juicy tomatoes are best cut without the seedy part. Keep covered in the fridge for up to 3 days and reheat briefly in the oven. You can replace the kashkaval with the same amount of well-drained mozzarella. Contains gluten, eggs and dairy.